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Our Moroccan Lamb has been one of our most popular dishes for nearly a decade. Why not take a moment and see what the Hairy Bikers made of the eclectic cuisine of North Africa.
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Chicken & Haloumi Kebabs
Hand skewered pieces of tender chicken, fresh haloumi & cherry tomatoes in our own blend of Moroccan spices.
As well as tasting fantastic, truly excellent food should look great, smell wonderful & have an interesting texture. I hope the combination of chicken, haloumi & cherry tomatoes on these kebabs tick all these boxes.
Preparation time: Delightful in just 14 minutes!
Servings: Serves 2
Cuisine Type: Sizzlers
Cooking Instructions:
Fantastic on the grill
1. Preheat grill.
2. Remove all packaging & place kebabs under a medium heat for 12-14 mins, turning occasionally until juices run clear.
Even better on the barbecue
1. Remove all packaging.
2. Place kebabs onto a barbecue over hot (but not flaming) coals for 12-14 mins, turning occasionally until juices run clear.
Check food is piping hot throughout. These instructions are a guide only: all grills vary and no two barbecue chefs are the same. Please don’t reheat once cooked!
Ingredients:
Fresh chicken (67%)
Haloumi cheese (16%)
Fresh cherry tomatoes (14%)
Yoghurt
Honey
Fresh parsley
Fresh coriander
Sunflower oil
Cumin
Lemon juice
Paprika
Black pepper
Salt
Ground coriander
Ground ginger
Cinnamon
Turmeric
Cayenne pepper
Does this recipe contain?
dairy: yes
soya: no
mustard: no
fish: no
gluten: no
sesame: no
celery: no
eggs: no
nuts: no
shellfish: no
Chef's Tip
Mixed salad & Minted Cucumber Sauce (makes 4)
4 flat breads or pitta breads
142ml carton natural yoghurt
7.5cm/3 length cucumber, coarsely grated
2 tbsp finely chopped fresh mint
1 small bag mixed salad leaves
1 tbsp olive oil
1. Cook Bigham’s Chicken kebabs according to the directions on the pack. Warm the flat or pitta bread in a low oven or on the barbecue.
2. Mix the yoghurt with cucumber & mint. Season with salt & freshly ground black pepper. Toss the salad in the oil.
3. Serve cooked kebabs, salad & sauce either on top of flat bread or inside pitta bread.
Roasted Aubergine Salad (serves 2)
250g/9oz aubergine, cut 1cm/½” dice
4 tbsp olive oil
1 medium onion, peeled & chopped
1 plump garlic clove, peeled & crushed
1 tsp ground cumin
½ tsp mild chilli powder
1 tsp caster sugar
150g/5oz cherry tomatoes, halved
1 tbsp lemon juice
1. Preheat oven to 200ºC/Gas 6. Place aubergine in a small roasting tin & toss with 3 tbsp of the oil. Roast for 25-30 minutes until very soft & lightly browned.
2. Heat remaining oil in frying pan & cook the onion & garlic over a low heat for 4-5 minutes until softened & golden. Add cumin, chilli, sugar & tomatoes. Cook gently for 2 minutes. Stir in cooked aubergines & lemon juice.
3. Season with salt & freshly ground black pepper & cook for 1-2 minutes. Serve warm or cold.
Haloumi is indigenous to Cyprus, where it is traditionally eaten with watermelon.
